Chocolate goes well with a plethora of other flavors: mint, raspberry, cherry, hazelnut, etc. One combo I just can’t get enough of us chocolate and orange. These plant-based goodies require few ingredients and come together quickly, making it the perfect treat for your friends, family, or office coworkers!
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Preheat the oven to 350 degrees Fahrenheit.
In a stand mixer over medium speed (or by hand in a large bowl), cream the butter and sugars until crumbly, but fully incorporated.
Add the milk alternative (oat milk was used in testing this recipe) and vanilla extract. Mix over low speed for a few seconds. This will not change the consistency of the batter much.
Add the flour, cocoa powder, baking soda, and salt. Mix over medium-low speed until you start to see a dough coming together. The dough should be thick, but workable.
Add the orange zest and orange juice and mix thoroughly into the dough. Add the chocolate chips until fully incorporated.
Grease and/or line two baking pans. Taking a tbsp worth of dough in your hand, roll into a round ball and place on the baking sheet. Continue the process, spacing out each dough ball at least two inches apart, until both baking trays are full.
Bake for 10 - 12 minutes in the oven. Your decision on when to take these out will depend on how gooey you like your cookies. For a soft cookie, take out of the oven after 10 minutes, let sit on the pan for 2 minutes, then place on a wire rack to cool. If you prefer a crispier cookie, let the cookies for 12 minutes, then take out of the oven. Let cool and enjoy!
In order to make this fully vegan, use a plant-based butter such as Miyoko’s unsalted European-style butter alternative. I also call for organize unrefined cane sugar, as this isn’t refined using the bone charring method (which is what is used in refined white sugar). Finally, you’ll want to use vegan chocolate chips, as most of the ones in the supermarket will have some dairy in them. If making this fully vegan isn't a concern of yours, you can certainly make this recipe with dairy butter, milk, and chocolate chips!
You can absolutely put your own spin on this recipe by changing the flavors you use. Chocolate and raspberry would be terrific! Just add some pureed raspberries to your dough. You could also add some espresso powder and hazelnuts to make a ‘coffee’ cookie. Creativity is encouraged!
Like any cookie recipe, you can change the shape and size of your cookies to be whatever you desire! Just know that larger cookies may take a little longer to bake in the oven.
What is the best way to store Double Chocolate Chip and Orange Cookies?
To keep your Double Chocolate Chip and Orange Cookies fresh, store them in an airtight container at room temperature for up to a week. If you want to extend their shelf life, you can freeze them for up to three months. Just make sure to separate layers with parchment paper to prevent sticking.
Can I substitute the plant-based butter in the Double Chocolate Chip and Orange Cookies recipe?
Yes, you can substitute plant-based butter with coconut oil or any other vegan butter alternative. If you're looking for a lower-fat option, unsweetened applesauce can also work, but it may alter the texture slightly, making the cookies softer.
What milk alternatives can I use in the Double Chocolate Chip and Orange Cookies recipe?
You can use any milk alternative of your choice, such as almond milk, soy milk, oat milk, or coconut milk. Each will impart a slightly different flavor, but they will all work well in this recipe.
How can I make these Double Chocolate Chip and Orange Cookies gluten-free?
To make these cookies gluten-free, simply substitute the all-purpose flour with a 1:1 gluten-free flour blend. Make sure the other ingredients, like baking soda and chocolate chips, are also gluten-free to ensure the entire recipe is suitable for a gluten-free diet.
What are some good pairings for Double Chocolate Chip and Orange Cookies?
These cookies pair beautifully with a glass of almond milk or a cup of herbal tea. For a more indulgent treat, serve them with a scoop of dairy-free vanilla ice cream or alongside a rich espresso for a delightful contrast of flavors.
I'm a plant-based eater and food writer dedicated to making cooking and plant-based eating approachable and fun! I'm the creator of Samosas and Mimosas and regularly write on Medium about all things food.
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